Scone / Strawberry Jam Shortcake

Hujan kek luar potang-potang ni, ghaso lapar la dek eh. Apo kato kito buek skon...penamo eh skon tu? Dah tontu-tontu bukan kuih Nismilan. Kuih ongputih ni...Scone kalau kek England ataupun kalau kek Amerika namo eh shortcake, selalu eh dilapih dengan strawberi jadi dinamokan Strawberry Shortcake. Moh kito tinjau resepi kuih ongputih ni. Mandangan kuih ni kuih ongputih, resepi eden tulih bahaso inglish la yo.

Ingredients:
2 cups of all purpose flour
1/4 tsp salt
1 tbsp baking powder
3 tbsp castor sugar
1/2 cup unsalted butter - frozen
1/2 cup cream (can substitute with milk if not available)
1 egg
egg white

Let's do it:

1. Preheat oven 200 degree Celsius. Line your baking tray with parchment paper
2. Whisk flour, salt, baking powder and castor sugar in a big mixing bowl. 
3. Grate the butter into the flour mixture and mix with your fingertips until it became crumbly.
4. In a small bowl, lightly whisk the egg and cream.  Add to the flour mixture just until it combined and became a soft dough.
5. Transfer the dough into a lightly floured surface, gently knead and roll it into a 1/4 inch thick dough. Dip a scone cutter into flour and stamp the dough into 8-10 scones depending on the size of the cutter.
6. Place the scones into the baking tray 1 inch apart, brush the top with egg white and sprinkle some granulated sugar if you like. Bake them in the oven for 10-12 minutes.
7. Serve it with a homemade strawberry jam and some leftover creamcheese frosting from my earlier posted  carrot cake.

Adapted from: Nigella's Domestic Goddess